The French love to joke that the American diet consists of cheeseburgers, bacon cheeseburgers and diet soda. Clearly they know nothing of the cheesesteak. I find this to be one of the more amusing stereotypes because I’ve actually eaten more burgers in Paris than I ever have on American soil. Despite all their teasing, the French (or at least those in Paris anyway) go nuts for a big juicy patty with a side of “American Sauce”. Don’t be fooled, if burgers are on the menu, it’s likely to be the most ordered item.
Given the documented use of red meat implanted with hormones in the U.S., I’m more inclined to order a burger in Paris. Yet there are still some elements that need refining, notably when it comes to the burger bun. The majority of restaurants that serve burgers use hamburger buns purchased from the supermarket (Harry’s, most likely) and too often than not, processed cheddar. In a country where breads and cheese are held in religious sanctity, I have trouble digesting the lack of effort. Surely restaurateurs could convince local bakeries to supply them with freshly baked hamburger buns or better yet, they could make them themselves! The pre-sliced…
